Orange Pound Cake
What do you do when life gives
you lemons? You make lemonade, right!! But what do you do when life does not
give you lemons, to make your Lemon Pound Cake? The lemons I get in the market
here are the size of marbles and hopeless when it comes to grating zest. So I
have to forego all those lime n lemony cakes and tarts and biscuits.
So I decided to make an
Orange Pound Cake, not that it is going to be any easier. The grandma oranges I
get have wrinkled skin and again no zesting.
But where there is a will
there is a way!! Or you make a way!! I had some candied orange peels left over from
my Christmas Cake. Sure grated zest is nicer, fresher, tastier..but like I said
if life does not give you oranges you use canned orange juice. Yup that is my
next cheat’s ingredient, Orange juice. Not going to use those grandma oranges
at all!!
Ingredients
1 ¾ cup flour
1 ½ tsp baking powder
¾ cup butter
¾ cup milk
1 ½ cups granulated sugar
3 eggs, lightly beaten
Some candied orange peels
50 ml orange juice (I have used half of a small tetra pack)
Preheat oven at 160 degrees
Celsius.
Cream the butter and sugar
till pale and fluffy. Add the beaten eggs in three batches, mixing well after
each batch.
Add half the milk, mix, and
then add half the flour. Add the candied peels and juice. Mix again. Now add
the rest of the milk and flour and fold in gently.
Pour the batter into a
greased and floured tin. Gently bang the sides to level the batter in the tin.
Bake for 60 minutes.
Test with a tooth pick. If required bake 10-15 more
minutes.
Once the cake is done leave
it on a rack to cool.
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